I have this model, and I recommend it very highly. We use our dehydrator for:
--making dried organic fruit when there's a great sale;
--drying pre-soaked nuts for better health (and extreme tastiness);
--making jerky that's ten times tastier, healthier and much cheaper than store-bought;
--drying herbs and spices like basil, garlic and ginger root;
--making fruit leather.
It's fast, easy to clean, reliable and a real money saver. I make about four pounds of jerky out of two roasts that cost in all about $12. Jerky costs about $6 for 3 or 4 ounces. Do the math yourselves!
And the nuts I make in this thing have made me famous at our Waldorf co-op; they're better than anything you can buy, and if I don't bring them for snack I get aggrieved looks. Quick recipe: Soak raw nuts overnight in salted water; drain; dry in the dehydrator at about 140 degrees until crispy. Takes all the bitterness out of walnuts and makes all nuts much more digestible. They need nothing--they're just barely salty, and they make excellent nut butters.
One of my favorite things
I have this model, and I recommend it very highly. We use our dehydrator for:
--making dried organic fruit when there's a great sale;
--drying pre-soaked nuts for better health (and extreme tastiness);
--making jerky that's ten times tastier, healthier and much cheaper than store-bought;
--drying herbs and spices like basil, garlic and ginger root;
--making fruit leather.
It's fast, easy to clean, reliable and a real money saver. I make about four pounds of jerky out of two roasts that cost in all about $12. Jerky costs about $6 for 3 or 4 ounces. Do the math yourselves!
And the nuts I make in this thing have made me famous at our Waldorf co-op; they're better than anything you can buy, and if I don't bring them for snack I get aggrieved looks. Quick recipe: Soak raw nuts overnight in salted water; drain; dry in the dehydrator at about 140 degrees until crispy. Takes all the bitterness out of walnuts and makes all nuts much more digestible. They need nothing--they're just barely salty, and they make excellent nut butters.
Lynn Siprelle, Editor